RUM CAKE FOR CHRISTMAS
Recipe type: festive
Cuisine: dessert
- 2 cups mixed dried fruits and nuts, roughly chopped
- 1 + ½ cup (360mL) orange juice
- ½ cup (113g) butter
- 150 mL Captain Morgan Original Rum
- 2 cups (240g) flour
- 1 tsp (4g) baking powder
- 1 tsp (4g) cinnamon powder
- ½ tsp (2g) ginger powder
- ¼ tsp (1g) grated nutmeg
- 1 tbsp (6g) fresh orange zest
- 1 cup (226g) butter, softened
- 1 cup (200g) castor sugar
- ⅓ cup (67g) brown sugar
- 4 eggs
- Place the roughly chopped fruits and nuts in a bowl.
- In a saucepan set over medium heat, bring the orange juice to a boil. Add butter and let it melt.
- Set if off the heat and add Captain Morgan Original Rum. Mix well.
- Pour the rum mixture over the fruits. Cling wrap it and let it sit overnight.
- Next day, preheat the oven to 180C and line a 9” cake pan with parchment paper.
- In a medium down, whisk flour, cinnamon, ginger powder, nutmeg and orange zest.
- In another bowl, beat both sugars and butter until the mixture is light and fluffy.
- Add eggs, one at a time and beat well after each addition.
- Combine the wet and dry ingredients.
- Mix in the rum soaked fruits along with the liquid.
- Pour the batter into the prepared pan and bake at 180C for 40-50 minutes
Recipe by Bake with Shivesh at https://bakewithshivesh.com/rum-cake-for-christmas/
3.5.3251